Creamy Zuppa Toscana recipe with THRIVE

This is an amazing Recipe!! I LOVE it and so do my kids! Here is the link to the original post by The Recipe Critic LINK_

And here is the recipe from that site.

I have changed the recipe to be, what we call THRIVE-a-LIZED!
So in essence how do I use THRIVE ingredients to create the same exact recipe!

Here are the exchanges

6 tsp Thrive Chicken Bouillon *1 tsp per cup and each store bought can of chicken broth is 2 cups
2 cups heavy cream (store bought)
1 1.3 cup Thrive Freeze Dried sausage *can you believe you only need this little to equal a pound!!
1/2 pound bacon (store bought)
3-4 cup Thrive dehydrated potato chunks
1/4 cup Thrive Freeze Dried onions
2 garlic cloves, minced
1 cup Thrive Freeze dried spinach *it is strong so go less, taste it and add more if you're not sure
salt and pepper

Add all into a pot and cook for about 15 minutes on medium high. This is simply to cook the dehydrated potatoes. Everything else truly reconstitutes in a matter of minutes in the hot water!

Turn down the heat and add the cream! It's done!!

A process that would take 40 minutes to prep and 20 minutes to cook takes on 15 minutes with THRIVE!
Creamy Zuppa Toscana
Delicious and creamy zuppa toscana that tastes just like it is from the Olive Garden!
  • 3 cans (14 oz) chicken broth
  • 2 cups heavy cream
  • 1 lb Italian Sausage
  • ½ pound bacon
  • 4 russet potatoes
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2½ cups chopped spinach (or kale)
  • salt and pepper (to taste)
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.

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